Greek Inspired Oregano Pork Kofta Gyros
with Chips, Mint Yoghurt Sauce and Tomato & Cucumber Salad
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
- Milk
This Greek Inspired Oregano Pork Kofta Gyros is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Ingredients
450
Potatoes
½
Lemon
2
Garlic Clove
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
1
Dried Oregano
240
British Pork Mince
½
Cucumber
(May be present: Celery)
125
Baby Plum Tomatoes
1
Mint
50
Greek Style Salad Cheese
(Contains: Milk)
75
Greek Style Natural Yoghurt
(Contains: Milk)
2
Greek Style Flatbreads
(Contains: Cereals containing gluten May be present: Milk)
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
1
Olive Oil for the Dressing
1
Sugar
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins.
Meanwhile, zest the lemon (see ingredients for amount) and cut into wedges. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, dried oregano and half the garlic with the salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince. Season with pepper and mix together with your hands.
Shape into small sausage shapes, 4 per person. Flatten to make koftas and pop them onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the chips are halfway through cooking, turn them and return to the oven.
At the same time, pop the kofta tray on the top shelf and bake until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces.
Halve the tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a medium bowl, combine the olive oil for the dressing (see pantry for amount) and half the lemon juice. Season with salt, pepper and sugar (see pantry for amount).
Toss the tomatoes and cucumber in the dressing and set aside.
Crumble the Greek style salad cheese into small pieces.
Pop the yoghurt into a small bowl with half the mint, lemon zest and remaining garlic (add less if you don't love raw garlic). Season with salt and pepper, then mix together.
A few mins before the koftas are cooked, pop the flatbreads (1 per person) into the oven to warm through, 3-4 mins.
Just before serving, mix the Greek style salad cheese and remaining mint into the salad.
To serve, pop a flatbread onto each plate, then pile the chips, salad, koftas and mint yoghurt on top.
Serve any remaining chips and lemon wedges alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of oregano, mint yoghurt, and fresh salad delivers bright, authentic Greek flavours that many found genuinely satisfying. Some felt the pork koftas could use a little more seasoning or spice to lift the overall dish.
- Ease of prep: The recipe involves several steps and components, so expect around 45 minutes of hands-on cooking; most found the instructions clear and the effort worthwhile.
- Suggestions: Add a pinch of chilli flakes or extra spices to the kofta mix for more depth, and go easy on the garlic in the yoghurt sauce — several cooks found the stated amount quite overpowering. Finely chopping the mint rather than roughly chopping it gives a better texture in the sauce, and including the sugar in the salad dressing helps balance the lemon.
- Next-day meals: Leftovers travel well — at least one cook took them to the office the next day to great effect.
- Portions: A number of cooks felt the pork mince was on the light side, particularly for four people, and suggest supplementing with extra mince if you want generous koftas.
